You’ll Use This 5-Ingredient Sauce On Everything

Refinery29 is participating in First Lady Michelle Obama's #GimmeFive challenge. To learn more, click here.

Major news alert: The First Lady has issued a #GimmeFive Challenge to Refinery29! She asked that we give her five essential ingredients every millennial should have in her kitchen in order to prepare quick, healthy meals. After many internal discussions as well as conversation with nutritionists, we landed on five affordable, easily accessible ingredients: olive oil, broccoli, feta, pasta, and avocado.
Because we always like to up the ante, we then called up our favorite bloggers to create recipes around a specific ingredient from our essentials list. Athena Calderone's Eye Swoon is one of our favorite blogs for all things decor, inspiration, and food. Here, Athena shares her #GimmeFive recipe for an easy five-ingredient sauce that works with everything.

In my book, extra virgin olive oil (EVOO) is the golden ticket of cooking. It’s high in monounsaturated fats, which makes it a healthful alternative to butter or other oils. I would be absolutely lost in the kitchen without it. Salsa verde, which is EVOO coupled with fresh herbs and tangy lemon juice, is another essential. Its bright and delicious flavor works well on everything, from steak, fish, and shrimp to pasta and roasted potatoes. Get creative and use a variety of fresh herbs. Substitute basil, arugula, oregano, or thyme — the sky's the limit!
Photography by: Jenna Saraco.
Salsa Verde Ingredients
2 garlic cloves
1 cup packed parsley
1/2 cup extra virgin olive oil
1 tbsp capers
Juice from 1 lemon
Salt and pepper Instructions
Pulse all ingredients in a food processor until roughly chopped. Allow flavors to meld for 20 minutes before serving. That's it!
Bonus hack: This versatile, verdant condiment is best enjoyed the same day it is prepared. But, one clever way to preserve any leftover sauce is to pop it in the freezer in an ice cube tray. These little cubes of herbal heaven can then be used as a base for stocks and soups. For a quick meal, sauté a cube with garlic, onions, and virtually any protein. The herbs will be infused throughout the dish. If you plan to freeze a batch of make-ahead salsa verde, do not add the lemon until just before serving — otherwise the herbs will brown. And, never microwave any herb sauce. It destroys the flavors.
Photography by: Jenna Saraco.

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